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How to Poach an Egg
4.9 from 336 votes

How to Poach an Egg

This straightforward guide explains how to poach eggs gently in vinegar-infused water, achieving a tender white and runny to firm yolk depending on cooking time. Cracking eggs into a cup before adding to near-boiling water helps maintain shape. Temperature control and timing allow customization from runny to firm yolks, making it a versatile technique for various uses.

Prep Time
3 mins
Cook Time
3 mins
Total Time
6 mins
Course: Breakfast
Cuisine: International

Ingredients

  • 4 egg
  • 1 l water
  • 3 tbsp vinegar

Instructions

    Cup of Yum
  1. Fill the saucepan 3/4 full with water.
  2. Add 3 Tbsps vinegar for roughly every litre (quart) of water.
  3. Bring to the boil.
  4. Once boiling reduce the heat to just below boiling (water should not be bubbling).
  5. You can crack your eggs straight in and allow to cook, although doing this you may break a yolk and pollute the water.
  6. I recommend instead that you first crack the eggs into a cup or bowl and then into the water.
  7. Once the eggs are in the water keep the water as hot as possible without boiling
  8. Cook for approximately:
  9. 1-2 minutes for runny
  10. 2-3 minutes for soft
  11. 3-5 minutes for firm
  12. Remove with a slotted spoon.
  13. Allow to drain and serve.

Notes